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Saturday, 22 December 2012

Mini Halloumi Tarts

Here's my next Christmas canapé recipe. These little halloumi tarts can be baked in advance and frozen until needed. Defrost for a couple of hours then warm up before eating...et voilà!Makes approx 24 mini tarts.

8oz/200g halloumi cheese grated

4 fl oz/100ml Greek yogurt

1 medium egg

½ tsp dried oregano plus 1 tsp chopped, fresh dill

10oz/250g (½ pack) ready-made shortcrust pastry

Preheat the oven to 190C/180C Fan/Gas 5/375F.Mix the grated halloumi with the yogurt, egg and herbs.

Roll out the pastry on a floured board, to around the thickness of a one pound coin (about 3-4 mm or a 16th of an inch).

Lightly grease a 24 hole mini muffin pan.Cut out 24x3.5"/9 cm circles...you may need to re-roll the pastry scraps for the final few!Pop the pastry circles into the pan and press down (I used the end of my rolling pin for this, but you can buy this nifty little gadget from Amazon which is purpose made for the job!)Generously fill each pastry case with the cheese mixture. Bake for 15-20 minutes or until golden brown.Remove from the pan. Serve straight away or cool and freeze until needed.Top tip: Grate the halloumi with a food processor or use a hand grater and chop up any bits that don't make it through the grater!

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About Me

My vegetarian family food and lifestyle blog is called We Don’t Eat Anything with a Face as I find that’s the easiest way to explain what we do (and don’t) eat.
As a busy, working mum with two teenage daughters, I need to be able to produce quick and easy, budget-friendly meals. Sometimes my kids cook for the family using my recipes, which is even better!
All of my recipes are cooked with and tested on my family. If they don’t like them, I don’t blog them!
I also post ideas for home made crafts and gifts, plus reviews on vegetarian, vegan & budget-friendly cook books, food/home/kitchen products, restaurants, travel and beauty.